Ep 6. Pickled Plum

In the sixth episode of James May: Our Man in Japan, titled "Pickled Plum," James delves into the world of Japanese cuisine. He starts by visiting a traditional pickle maker in the countryside, where he learns about the art of pickling and tries his hand at making some pickled plums. James then heads to Tokyo to meet with a Michelin-starred chef and learn about the haute cuisine of Japan.

After a brief jaunt through Tokyo's famous Tsukiji fish market, James has a chance to experience traditional Japanese cooking in an unusual setting - a yakitori restaurant located underneath a freeway. He samples various skewers of grilled chicken, including some more exotic offerings like chicken neck and heart.

Next, James heads to a restaurant that specializes in a uniquely Japanese dish: tempura. The chef's careful attention to detail and use of fresh ingredients results in a light and crispy batter that elevates simple ingredients like shrimp and vegetables to a whole new level.

The episode concludes with James experiencing a traditional Japanese tea ceremony, where he learns about the history and traditions surrounding this ancient form of hospitality. The serene and peaceful atmosphere of the tea ceremony provides a striking contrast to the busy streets of Tokyo, and James learns firsthand how important this ceremony is to the Japanese people.

Overall, "Pickled Plum" presents viewers with an in-depth look at the diverse array of foods that comprise Japanese cuisine, from humble pickles to high-end haute cuisine. James' enthusiasm and sense of adventure make for an engaging and entertaining exploration of one of the world's most exciting food scenes.